Kana Ioku

(井奥加奈)

Profile Information

Affiliation: Professor, Division of Health and Safety Sciences Education, Osaka Kyoiku University

Degree: Master of Arts(大阪市立大学　生活科学研究科)
家政学修士(大阪市立大学　生活科学研究科)
Doctor of Philosophy(Osaka City University)
博士（学術）(大阪市立大学)

Researcher number: 40243282
J-GLOBAL ID: 200901027155285846
researchmap Member ID: 1000032096

Research Interests

Research Areas

Research History

Apr, 2014

Professor
Apr, 2007 - Mar, 2014

大阪教育大学教育学部准教授
Oct, 2002 - Mar, 2007

Faculty of Education, Associate Professor, Faculty of Education, Osaka Kyoiku University
Apr, 1992 - Sep, 2002

Faculty of Education, Research Associate, Faculty of Education, Osaka Kyoiku University

Education

Apr, 1991 - Mar, 1992

食品栄養科学, Graduate School, Division of Domestic Science, Osaka City University
Apr, 1985 - Mar, 1989

中学家政科, Faculty of Education, Kobe University

Committee Memberships

May, 2024 - Present

運営委員, 日本食品科学工学会関西支部
Jan, 2022 - Present

代議員, 日本油化学会
- Present

LSS委員, 大阪科学技術センター
2019 - Apr, 2024

関西支部副支部長, 日本家政学会
Jan, 2022

代議員, 日本調理科学会
2016

関西支部幹事, 日本油化学会
関西支部役員, 日本家政学会

Papers

Investigation of High School Home Economics Cooking Practice during the Prevention of the Spread of New Corona Infection and Issues of Cooking Practice in Line with New Lifestyles

Kana Ioku, Norie Nishikawa, Shinobu Nakata

Jouenal of Life Culture, 60 93-103, Mar, 2023 Lead author
The Effect of the Physical Properties of Gellan Gum Jelly on the Choice of Texture Terminology

Kana Ioku, Natsuki Sakakibara, Akihiro Kiyota

Memoirs of Osaka Kyoiku University. Humanities and Social Science, Natural Science, 70 187-198, Mar, 2022 Peer-reviewedLead author
Risk Evaluation in Cooking Classes among 5th Grade Students

東北家庭科教育研究, 20 1-8, Mar, 2022 Peer-reviewed
The Sweetness and Palatability oif Steamed Turnip

Mako Yamamoto, Kana Ioku, Etsu Kishida

Journal of Cookery Science of Japan, 54(1) 49-55, Apr, 2021 Peer-reviewed
Studies of Vegetable Cooking Methods in the Child-rearing Generation in Kansai

Kana Ioku, Seira Kawagoe, Yuki Shibato, Yukari Tachibana

Journal of Life Culture, 58 79-88, Feb, 2021

Misc.

Report on university students who aspiring to become teachers ofrice cooking practice using pot according to elementary home economics textbooks

Sakuda Harumi, Tachibana Yukari, Naoko Shirasugi(Kataoka), Horiuti Miwa, Sakamoto Kaoru, Morii Saeko, Miura Kayoko, Ioku Kana, Nakatani Kozue, Masui Hironori, Kishida Etsu, Katahira Riko

Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 33 154, Sep, 2022
Understanding of the Heating Process Description of Rice-Cooking in a Pot on a Stovetop, Appearing on Elementary Home Economics Textbooks : A Survey among Prospective School Teachers m the University

53(2) 114-126, Apr, 2020
Current State and Problems of Rice-Cooking Practical Lessons in Home Economics from the Teachers' Point of View in Elementary School

53(1) 44-52, Feb, 2020
Practice of rice cooking in a pot for university students aspiring to become teachers according to the descriptions of those in elementary home economics textbooks and its future issues

Sakuda Harumi, Miura Kayoko, Kawanishi Masako, Masui Hironori, Iwaki Keiko, Kishida Etsu, Tachibana Yukari, Shirasugi Naoko, Katahira Riko, Sakamoto Kaoru, Horiuchi Miwa, Morii Saeko, Nakatani Kozue, Ioku Kana

Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 30 127-127, 2018
Understanding by university students aspiring to become teachers of the descriptions of heating process during rice cooking in a pot in elementary home economics textbooks

Shirasugi Naoko, Miura Kayoko, Kawanishi Masako, Masui Hironori, Iwaki Keiko, Kishida Etsu, Katahira Riko, Tachibana Yukari, Sakuda Harumi, Sakamoto Kaoru, Horiuchi Miwa, Morii Saeko, Nakatani Kozue, Ioku Kana

Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 30 126-126, 2018

Books and Other Publications

新スポーツ栄養学

清瀬千佳子, 篠原久枝, 鉄口宗弘, 吉内佐和子, 東根裕子, 村田浩子 (Role: Editor, 第1章、第2章1節～3節、5節)

Mar 31, 2023
味以外のおいしさの科学 : 見た目・色・温度・重さ・イメージ、容器・パッケージ、食器、調理器具による感覚変化

山野, 善正 (Role: Contributor, 第3編第4節)

エヌ・ティー・エス, Nov 11, 2022 (ISBN: 9784860438029)
栄養科学イラストレイテッド食品学Ⅱ 食品の分類と特性、加工を学ぶ改訂第2版

井奥加奈, 栢野新市, 川西正子, 菊崎泰枝, 小西洋太郎, 米谷俊, 庄篠愛子, 白坂憲章, 館和彦, 中嶋名菜, 久本雅嗣, 松崎弘美, 三浦加代子, 明神千穂, 吉村美紀, 米田武志 (Role: Joint author, Beans)

羊土社, Nov 1, 2021
Testing Protocols of Early Stage Evaluation for Developing Functional Foods

Mari Yamamoto-Maeda superviser

CMC Publishing Co.,Ltd, Jun 9, 2017
やさしいスポーツ医科学の基礎知識

藤本繁夫, 大久保衛, 岡田邦夫編著 (Role: Joint author, 第３章スポーツ栄養学)

嵯峨野書院, Jun 11, 2016 (ISBN: 9784782305485)

Presentations

蒸し加熱した白ネギの嗜好特性と成分含有量の関連

井奥加奈, 冨本翔太, 岡田紗弥

日本調理科学会2023年度大会, Sep 10, 2023
Report on university students who aspiring to become teachers ofrice cooking practice using pot according to elementary home economics textbooks

Sakuda Harumi, Tachibana Yukari, Naoko Shirasugi(Kataoka), Horiuti Miwa, Sakamoto Kaoru, Morii Saeko, Miura Kayoko, Ioku Kana, Nakatani Kozue, Masui Hironori, Kishida Etsu, Katahira Riko

Abstracts of the Annual Meeting of the Japan Society of Cookery Science, Sep, 2022, The Japan Society of Cookery Science
Relationship between sweetness evaluation and free amino acids in steamed turnips

Kana Ioku Fuka, Saito Norie Hirata Etsu Kishida

Sep, 2022
Evaluation of sweetness by a panel of university students using gellan gum jelly

Kan Ioku, Natsuki Sakakibara Fumiyo Hayakawa, Akihiro Kiyota

Sep, 2021
京阪神の家庭における新しい生活様式にあった食事作りに関する実態調査

Kana Ioku, Norie Nishikawa, Shinobu Nakata

日本家政学会第73回大会, May 19, 2021, 日本家政学会

Professional Memberships

Research Projects

甘みを中心とした加熱野菜のおいしさの可視化に関する基礎的研究

令和元年度 (公財)浦上食品・食文化振興財団研究助成, 公益財団法人浦上食品・食文化振興財団, Oct, 2019 - Oct, 2021

井奥加奈, 岸田恵津
野菜の呈味成分・テクスチャーが偏食に及ぼす影響と思考型調理プログラムの開発

Apr, 2017 - Mar, 2020

Ioku Kana
食品の機能性に関する食育教材の構築〜栄養学・食品科学・教育学関連分野の横断的連携〜

ダイバーシティ研究環境実現イニシアティブ（牽引型）, 文部科学省, Apr, 2018 - Mar, 2019

小島明子, 井奥加奈, 山本奈美
食品の機能性に関する食育教材の構築〜栄養学・食品科学・教育学関連分野の横断的連携〜

ダイバーシティ研究環境実現イニシアティブ（牽引型）, 文部科学省, Nov, 2017 - Mar, 2018

小島明子, 井奥加奈, 山本奈美
食育に還元可能な野菜のおいしさ評価の再検討と成分含有量・テクスチャーとの関連

Apr, 2012 - Mar, 2014

To the list screen